Marshmallow Cream Fudge

I was told by my somewhat better half that I wasn’t allowed to bring the construction crew – that is, the guys who are working on my apartment – any more treats until they picked up the pace. I don’t think the expression “No more monsieur nice guy” exists in French, but that seemed to be the tone of the sentiment expressed.

However being American, I can’t help being a soft touch and have been sneaking the guys treats over there. They’ve had everything from Date Bars to Panforte. Meanwhile back at home, as I am packing up my kitchen cabinets and boxing everything up for my move, I found a jar of marshmallow cream that I brought back from the states a while back, presumably to make some sort of cupcake frosting that I never got around to.

marshmallow cream

So I decided that a little marshmallow fudge never hurt anyone. And in fact, a little sugar is known to speed up the pace of things. Here’s hoping…


Marshmallow Cream Fudge

One 8-inch (20cm) pan


I altered the classic recipe slightly by using some unsweetened (bitter) chocolate. If you can’t get that, use 4 ounces bittersweet or semisweet chocolate. Of course, you can swap out any nuts that you like – or omit them altogether.

A number of us DIY-types might inquire if regular homemade marshmallows could be substituted for the marshmallow cream. I haven’t tried it, but if you do, let us know in the comments how they work out.


  • 2/3 cup (160ml) evaporated milk (not sweetened condensed milk)
  • 6 ounces (170g) salted butter, cubed
  • 3 cups (600g) sugar
  • 8 ounces (225g) bittersweet or semisweet chocolate, chopped
  • 4 ounces (115g) unsweetened chocolate, chopped
  • 7 ounces (200g) marshmallow cream*
  • 1 cup (120g) roasted peanuts, coarsely chopped

1. Line an 8-inch (20cm) square pan with foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.

2. Put the evaporated milk in a 4-quart (4l) saucepan and fix a candy thermometer to the side.

3. Add the evaporated milk, butter, and sugar to the pan, and heat – stirring frequently so it doesn’t burn – until the temperature reaches 234ºF (112ºC).

4. Remove the pan from the heat and stir in the bittersweet or semisweet chocolate, as well as the unsweetened chocolate and marshmallow cream.

5. Stir in the peanuts, then scrape the mixture into the foil-lined pan. Let cool for at least four hours.


Once cool, lift the fudge from the pan, and cut into cubes.


Related Links and Recipes

Vegan Fantasy-ish Fudge (101 Cookbooks)

Homemade Marshmallows

Making Your Own Evaporated Milk (She Simmers)

Evaporated Milk (Wikipedia)

Chocolate FAQs

White Chocolate Rice Krispie Treats with Candied Peanuts

Organic Ricemellow Cream (Suzanne’s Specialities)

Candy Thermometers



*I realize that marshmallow cream has some dubious ingredients in it. But desperate times call for desperate measures and it really seemed to speed things up. And lo and behold, I went over to the apartment this morning and the plumbing in my kitchen is nearly completed, they’re installing a wc, and there is a hot water heater firmly in place. So please excuse any lapse in judgement, but I really need my kitchen done. (There’s an all-natural alternative in the links above.)

117 comments

  • I love seeing this here. This was the only way we knew how to make fudge growing up, as we were able to make it without a candy thermometer. I do remember being sad that I couldn’t eat the marshmallow cream, but it was always worth the wait. I’m sure construction must be going well?!

  • Hi David,
    How scary having your kitchen torn up but it will be SO WONDERFUL when finished.

    QUESTION;;;;;; In Spain marshmello cream does not exist. That was the way I made fudge that always WORKED OUT when a kid. Any idea what to use as
    an alternative? Could I make the marshmellos and not let it set? HELP.

    A simile for you. At least 30 y ears ago I made Marshmellows for the first time.
    Being an A personality, decided that instead of following the instructions, makinng
    a SLAB and then cutting them, OH NO, I would put them in tiny muffin pans…..Thank God in those days there were no digital photos…I had the stuff in my Hair, the Baby’s hair, the Dog’s hair, walls of the kitchen etc. It was so funny…..After that I caved and made marshmellos the regular way, it’s a piece of cake and they are so delicious.
    Geraldine in Spain

  • I just had some marshmallow fudge at my grandparents’ anniversary party and I left without getting the recipe. It was delicious; I can’t wait to make this!

  • BelleD & Jeanie Brown–thanks for the info! I was kind of wondering about the origins of the name!

  • Damn, that dubious ingredient s make one nice looking fudge, I would eat it, sometimes dubious is what you need.
    Baby

  • Too cute, Monsieur. My bribe to the plumbers was pumpkin pie. They vow to respond to my every need!

  • I can’t wait to make this! FYI your recipe for mint choc. brownies is now one of my favorites. I took them to a large after wedding picnic awhile ago and a woman stood up on the table(not the bride) screaming…yes screaming….”Who made these brownies?They are incredible!” Have never had such a reaction to anything I have made before so of course I make them all the time now. The only change I have made to them is baking them about ten minutes less then your stated time and sprinkling cocoa nibs on the top before baking which gives them a nice little crunch.

  • I went out and bought the marshmallow cream to make these but was a little stymied by the presence of peanuts as a bunch of people that would be consuming them in our household don’t like nuts. I am wondering if I can somehow mix in mini-marshmallows for some contrast without having them melt? Or if there is something else to mix in besides nuts.

  • David, you are wicked, wicked man. That is all I have to say.

  • Ps: and we ended eating the Sacher torte was supposed to be mailed to you. It was good, maybe not as good as these evil little things that make my hips grow just to read about them, but it was good.

  • David, that fudge looks absolutely sinful. Had I made a batch of that for a construction crew working on my house, they would have been extremely disappointed. I doubt it would’ve made it out of my kitchen in its entirety.

  • I haven’t made this in years, but used to love it. Never fails and it’s a great chocolate pick-me-up at the end of the day. Hope your kitchen is wonderful!

  • -worked like a charm…and took no time at all…liked this slightly less sweet version of an old favorite.
    thanks.

  • Ha ha ha this made me laugh… you two sound like us two…the Frenchie (stern and businesslike) and the American (old softies). Now the dilemma about offering them something as delicious and decadently good as this fudge is: will it make them work harder to please the man that can offer treats like this or will they slow down in order to make the treat-receiving last longer?

  • I made these last night after purchasing a candy thermometer recommended on your site. I loved watching the butter, sugar and evaporated milk morph into such a different substance as it started to simmer and rise in temperature – the recipe was so straightforward and easy to follow for someone new to their candy thermometer. I want to try your salted butter caramels recipe next, they look amazing.